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Description

Join us to unpick both the practical and theory aspects of the new Level 1&2 qualification in Hospitality and Catering.

The day will be split into the following exciting and applied sessions:

Session 1 with Scott Bradley. Here you will create a range of high skilled dishes and accompaniments that will enhance your delivery of practical sessions allowing your candidates to maximise practical assessment outcomes. Each dish will be achievable within 60-minutes to allow your candidates to practice and perfect the skills prior to being assessed. The dishes can also be contextualised to suit a range of scenarios.

Session 2 with Jacqui Housley will include the development of a SOW and long term plan to ensure all assessment criteria are incorporated. Best practice will be shared to allow you to engage students of all abilities, including differentiation of tasks for use with mixed ability classes.